Cut a circle in the top of each tomato with a sharp knife and scoop out the flesh with a small spoon, leaving a layer of pulp inside each.
Salt the tomato shells and put upside-down on a plate to drain.
Chop the tomato pulp and put into a colander.
Put the bacon, onion, red bell pepper and garlic into a small casserole.
Cover and microwave on HIGH for 3 minutes.
Add the tomato pulp, eggplant (aubergines) and olive oil.
Add salt and pepper and stir well.
Cover and microwave on HIGH for 5 minutes.
Place the tomatoes in a circle on a plate.
Cook on HIGH for 2 minutes, then drain.
Add the Cayenne pepper to the casserole and stir well with a fork.
Put three quarters of the mixture into the middle of the plate with the tomatoes.
Break the eggs one by one, into a cup and pour 1 egg carefully into each tomato shell.
Prick the yolk of each egg in 2 or 3 places with a toothpick (cocktail stick) so that it does not burst during cooking.
Cover the eggs with the remaining mixture.
Cover and microwave on HIGH for 3 minutes.
Leave the tomatoes to stand for 3 minutes.
Heat the sour cream (creme fraiche) in a cup in the microwave oven on HIGH for 1 minute.
Pour into a sauceboat.